Ingredients

The following ingredients have 4 Servings
  • 2 delicata squash
  • 2 piece of uncured bacon + 1 for garnish 
  • 6 eggs  
  • 1/2 tsp garlic salt with dried parsley (or 1/4 tsp garlic, 1/4 tsp dried parsley, 1/8 tsp salt)
  • 1/8 tsp black pepper (or a pinch )
  • 2 green onions (sliced (extra for garnish))
  • 1 tablespoon avocado oil (your choice, I used the bacon fat from making the bacon )
  • optional: cheese for topping 
  • optional garnish - parsley 

Instruction

  • Preheat oven to 350F.  
  • Wash the outside of your squash and then dry.  Cut in half length ways.  Place the squash cut-side down on a greased pan.  Bake for 20-25 minutes or until squash is tender.  
  • While squash is cooking whisk the eggs, onions, and seasonings in a medium bowl.  Add eggs to a large non-stick skillet with cooking fat, crumble in bacon and scramble the eggs.  (For a fluffy texture, I add 1 tablespoon of water to the eggs before whisking them and I use a silicone spatula.)
  • When squash is done roasting, remove from oven, flip them over and fill the centers with eggs (Diving equally among the four halves). Garnish with additional bacon crumbles, green onions and dried parsley!  Optional (top with cheese, as I did in this Instagram post.)